Do
Shell beans. Chop onion finely and fry in olive oil. Cube carrots very small and add. Fry for a while and add 1 cup of hot stock. Add the beans, bay, 2 garlic cloves and some pepper. Cover and simmer for 15 min. Add the asparagus in 2 cm pieces keeping the heads aside. Add most of the peas, parsley and herbs.
Cook the buckwheat pasta.
Simmer vegetables for another 5 min. Test a broad bean to see if it is sufficiently cooked. Before serving, add the asparagus heads, the snow peas, remaining peas, garlic and parsley. Leave covered for a few minutes.

Serve immediately with a vase of nasturtiums (Tropaeolum majus) and citrus blossom for olfactory stimulation.

A hybrid merger of beans used in the Neolithic period in the Mediterranean region and Japanese Soba.